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Chicken Ramen by Luke Selby

Chicken Ramen by Luke Selby

This is such a great dish to use up leftover chicken carcass from your Sunday roast. It's all about the stock and trying to get as much flavour into it as possible. 


4 Chicken thighs, skin on
1/2tsp Salt

Use the chicken leftovers from a Sunday roast or ask your local butcher.
20ml Vegetable oil
1L TRUEfoods Chicken stock
500ml Water
1 Small sheet of kombu seaweed (optional)
50ml Soy sauce

4 Eggs, room temperature
200ml Soy sauce
50ml Mirin

1 Bunch of spring onions
250g Cooked egg noodles
100g Mangetout, cooked
4 Nori sheets



Season and cook the chicken at 200°C for 30 minutes in a hot preheated oven until golden brown. Cool, then remove the bone form the thigh.
Colour the chicken bones in the oil using a heavy bottomed pan until golden brown. Drain off excess oil and deglaze with water. Add the chicken stock and and kombu. Simmer for 2 hours on a low heat. Pass through a fine sieve then season with soy sauce.
Cook the eggs for 6 minutes in the boiling water. Chill under running cold water. Remove shell and marinade in the soy and mirin for a minimum of 2 hours.
Arrange the noodles, mangetout, warm chicken and nori in a ramen bowl. Cut the marinated egg in half and place on top of the noodles. Scatter the spring onions over the piping hot broth.

Photography credit: Jodi Hinds